Quinoa Tabbouleh with Lentils
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- 1 cup quinoa
- 2 cups water
- 1 tsp salt
- 19 oz canned lentils, drained and rinsed
- 3 tbsp. fresh lemon juice (or more)
- 1 garlic clove, minced
- 2 tbsp. olive oil
- Pepper to taste
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 2/3 cup parsley, chopped
- 1/2 cup mint, chopped
- 4 scallions, thinly sliced
Place the quinoa in a medium pot with 2 cups of water and 1 tsp. salt. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 10-15 minutes until the quinoa is fluffy. Drain any excess water if needed. Remove from heat. If you want a cold salad, spread out on a baking sheet to cool or make in advance.
Whisk together the lemon juice, olive oil, garlic, salt, and a few turns of freshly ground black pepper.
Toss with quinoa and lentils. Add remaining ingredients and toss together.
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